Description
This homemade turkey stock recipe yields a rich and flavorful broth by roasting turkey parts and vegetables before simmering them with fresh herbs. Perfect for soups, gravies, and enhancing various dishes, this stock delivers deep notes and natural umami from turkey bones, aromatic vegetables, and savory herbs.
Ingredients
Scale
Main Ingredients
- 3 lbs. Turkey (raw, including neck, spine, and other parts)
- 1 1/2 gallons Water
- 8 Carrots (whole, chopped)
- 8 Celery Stalks (chopped)
- 2 Onions (quartered)
- 2 cups Fresh Parsley (loosely packed)
- 1 cup Fresh Sage (loosely packed)
- 5 Sprigs Fresh Thyme
- Olive Oil (enough to brush)
- Salt (to taste)
- Black Pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the turkey and vegetables, which helps develop deeper flavors.
- Arrange Ingredients: Place the raw turkey parts (neck, spine, etc.) on a baking sheet along with the chopped carrots, celery, and quartered onions.
- Season and Oil: Brush the turkey and vegetables with olive oil and season generously with salt and pepper for enhanced flavor and to aid in caramelization.
- Roast: Bake the ingredients in the preheated oven for 45 minutes until nicely browned, adding rich color and taste to the stock.
- Combine in Stock Pot: Transfer the roasted turkey and vegetables to a large stockpot. Add the fresh thyme, sage, parsley, and 1 1/2 gallons of water. Be sure to pour any juices collected on the baking sheet into the pot to maximize flavor.
- Simmer: Bring the mixture to a boil, then reduce heat and let it simmer gently for 3 hours. Stir occasionally and monitor the liquid level.
- Add Water if Needed: Check periodically and add additional water if the stock reduces too much during simmering.
- Cool and Skim Fat: Remove the pot from heat and let it cool until the fat solidifies on top. Skim off as much hardened fat as possible using a spoon or tongs.
- Strain the Stock: Place a large bowl under a cheesecloth or flour sack towel. Pour the stock through the cloth to filter out solids. Gently squeeze the cloth to extract more liquid without forcing excess fat through.
- Adjust Seasoning: Taste the strained stock and add additional salt or pepper as desired to balance the flavor.
- Store: Pour the stock into sealed containers and refrigerate until ready to use. Use within several days or freeze for longer storage.
Notes
- Using turkey neck, spine, and leftover bones intensifies the flavor and extracts more gelatin for a richer stock.
- Roasting the ingredients before simmering adds depth and a caramelized aroma to your stock.
- Simmer gently to avoid cloudiness in the stock and maintain a clear broth.
- Skimming fat after cooling ensures a cleaner, less greasy stock, but you can reserve the fat for cooking if desired.
- The stock can be frozen in portions for easy use in soups, sauces, and casseroles.
- Adjust herbs according to taste; rosemary or bay leaves can be added for variations.
